Spicy Ranch Cauliflower Crackers Recipe



  1. Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.

  2. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  3. Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.

  4. Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.

  5. Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.


Nutrition Facts

Calories: 28.6
                                  % Daily Value *
Protein: 5 %
Exchange Other Carbs: 
Dietary Fiber: 2 %
Fat: 2 %
Saturated Fat: 4 %
Cholesterol: 5 %
Vitamin A Iu: 1 %
Niacin Equivalents: 3 %
Vitamin B6: 
Vitamin C: 
Calcium: 5 %
Iron: 1 %
Magnesium: 1 %
Sodium: 4 %
Calories From Fat: 
Percent Of Calories From Carbs: 
Percent Of Calories From Fat: 
Percent Of Calories From Protein: 
Percent Of Calories From Sat Fat: 

Leave a Comment

  +  56  =  64